| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
- 1 tablespoon Olive Oil
- 3 cups Yellow Onions 3 onions, chopped
- 1 teaspoon Thyme Leaves chopped fresh
- 2 teaspoons Kosher Salt
- 1 teaspoon Pepper
- 3 tablespoons Worcestershire Sauce
- 1/3 cup Chicken Stock or Broth canned
- 1 tablespoon Tomato Paste
- 2 1/2 pounds Ground Chuck 81 % lean
- 1/2 cup Bread Crumbs plain dry, recommended: Progresso
- 2 extra-large Eggs beaten
- 1/2 cup Ketchup recommended: Heinz
Ingredients
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Instructions
- Preheat the oven to 350 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense.
- Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.
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